Bernadette M.
Yelp
Besides poor service this is the F and B health report, just a matter of time before they close it down!
Violation Observation
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/13/2025 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 4 13
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
16-21-4 Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
40-06-5 Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets, purse on shelf near/above food and equipment **Warning**
13-04-4 Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
14-11-5 Basic - Equipment in poor repair. Gasket torn in walk in cooler. **Warning**
36-73-4 Basic - Floor soiled/has accumulation of debris and grease. -Cookline. - cheese station area floor soiled with food debris. **Warning**
36-24-5 Basic - Hole in or other damage to wall. - dish machine area **Warning**
14-69-4 Basic - Ice buildup in walk-in freezer. **Warning**
10-20-4 Basic - In-use tongs stored on equipment door handle between uses. - back prep area **Warning**
23-03-4 Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - below flat grill - back side of fryers - shelves where plates are stored in expediting area -fan soiled with grease and grime in Wash ware area, Operator removed fan and plastic shelf covering, **Warning**
08B-39-4 Basic - Raw fruits/vegetables not washed prior to preparation.unwashed lettuce over sliced cheese, in kitchen make table. Operator relocated. **Corrected On-Site** **Warning**
06-01-5 Basic - Time/temperature control for safety food thawed in an improper manner. - ground beef thawing in standing water **Warning**
08B-62-4 Basic - Unprotected ice machine in a customer/nonsecure area. **Warning**
36-27-5 Basic - Wall, ceiling, and attached equipment (suspended AC/water lines, breaker box) soiled with accumulated grease, food debris, and/or dust. **Warning**
01B-24-5 High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - grits 01/04; mushroom salsa, 01/06; risotto, 01/06; sweet potato 01/06; pico 01/04; quinoa 12/31; sancho 01/03; housemate Caesar 12/24, 01/06; Diablo butter 01/04; **Warning**
35A-05-4 High Priority - Roach activity present as evidenced by live roaches found. - 1 on the wall near hand sink close to storage room. Operator killed and discarded **Corrected On-Site** **Warning**
01B-02-5 High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03E-02-5 High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - grit 107F 2.5 hours. See stop sale **Warning**
22-02-4 Intermediate - Food-contact surface soiled with food debris or residue. - cutting boards at cookline -downstair barsoda gun holster soiled with grime, operator cleaned soda gun**Corrective Action Taken** **Corrective Action Taken** **Warning**
31B-02-4 Intermediate - No paper towels or mechanical hand drying device provided at kitchen and wash ware areas hand wash sinks. **Warning**
31B-03-4 Intermediate - No soap provided at kitchen and wash ware area handwash sinks. operator restocked . **Corrected On-Site** **Warning**
27-16-4 Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand sink near cookline, 72F. **Warning**